Vegan Lasagna Soup

It actually tastes like a lasagna ! But... its a soup. Super heart warming soup, perfect for winter and when you want a lasagna but you totally feel like it’s soup weather ! The long slim wavy pasta sheets is a perfect mixture in between the lasagna sheets and wide tagliatelle, makes the difference in both the look and texture.

1 blender / or one bowl and 1 stick blenderCutting board and knife1 big potSpoons to measure1 spoon to stir

Instructions

Wash the tomatoes. Roughly chop them and discard the hard part of the tomatoes where the stem was attached. Put all the tomatoes in the bowl / blender and blend until smooth. Put in the water and the dried vegetable stock and set aside.

Peel and finely chop the red onions and the garlic. Put in the big pot with the olive oil, salt, pepper and nutmeg. Turn the heat on high and let the onions soften while stirring on occasion.

Chop the zucchini and add to the onions and garlic. Then add in the frozen spinach. Turn the heat to medium.

Add in the chopped tofu. Fry for a few minutes. Stir occasionally.

Add in the tomato and bring to a simmer. When simmering add in the pasta. Stir occasionally. Meanwhile make the topping.

Put the tofu a blender with the nutritional yeast, nutmeg, salt and pepper and blend until smooth. Add plant milk as needed, you might not use as much milk as stated, it depends how much liquid was squeezed out of the tofu and how firm you want the topping. When smooth and creamy, set aside.

When the pasta is finished cooking, divide the soup and the pasta equally between 3-4 bowls. Swirl in the ‘ricotta’ and garnish with fresh basil.